I am pretty much a wood fire smoker kinda guy. I love the challenge of real wood and love the results it gives.

Yesterday I came across a used master built electric unit that was free for the taking. Everything was there so I figured I’d take it but was totally surprised when it actually turned on and heated up. So, a half can of oven cleaner and a few hours later had a shiny clean smoker. It’s got a few years on it but I figure it was only used a few times.

After a good cleaning, I fired it up and ran it for 5 hours and was impressed that it stayed within about 12 degrees of my calibrated remote thermometer.

I’m not sure I’ll use it for much, or at all to be honest. It might be helpful for finishing up a long-smoke shoulders or for warming up ribs. Time will tell....maybe I’ll love it.

I really have no experience with electric so if anyone has any pointers I’d be open to comments or advice.

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I just turned mine off.
I've only used wood chips soaked.
The only think I cook in it is a beef eye of round.
I cook it like brisket, but when it hits 165 I pull it and put it in a beef broth onion cup a soup.
Let it rest for a couple hours, then slice thin on a meat slicer.
That is our version of roast beef.
(Also) it is my wife's favorite, so I do not get any complaints.

I’m going to have to use it for something quick to get on her good graces.

If you can set it to run below 100 degrees, then you might try smoking some cheese.

I smoked some a bunch of cheese to give away as Christmas gifts.
Everyone loved it (or at least that's what they said)
I used the warming cabinet on my little offset stick burner.
I built a small fire and put some half gallon blocks of ice ( milk jugs filled with water and frozen solid.)
It was a constant struggle to keep the temp low enough with a good quality thin blue smoke. I kept getting thick black or billowing white smoke.
I had to open the cabinet door several times to let out some heat and undesirable smoke.
I kept the cheese in the smoke for about 45 minutes.
I was very pleased with the results, even if it was a major pain in the rear.
I guess the point that i'm trying to make is that an electric smoker would make cold smoking SO much easier. That is IF the temp can be set to about 75 or 80 degrees.

It looks like it will run fairly cold but I read that it will only make smoke over 100 degrees. On,y made cheese once on a traditional offset years ago. It was super smoky and I was not too impressed.

Maybe it’s time to do again.

The first time I tried it was way too smoky also. Somewhere on the inter-web I had read that you should leave it in the smoke for 2 to 4 hours.
Turns out that is waaaaay too long. Next time I left it in for 45 minutes and the results were awesome. I guess that it also depends on the quality of the smoke.

I had one of those for a few years, never could get it nailed down. Either too much smoke or not enough. Thin pieces of meat would burn on the edges, stuff like jerky or fish. It's an electric oven with a chip tray. I never could get a good rib out of mine.

If you take the time to figure it out it may work for you...I tried for four years and never got it. I sold mine for $50 three years ago.

Thanks towtruck....that’s kinda where I’m at. It’s kinda neat to have an “outdoor” oven/warmer without firing up the smoker but I’m certain it won’t do as good a job as I’m used to with my rf. I threw a couple hamburgers in it tonight and was not impressed. Can’t judge it for hamburgers but pretty hard to screw up ground beef patties.